Ceviche Salad with Thai Lime and Basil Sauce

I love to make a light lunch and have a cooked dinner- it follows my light to heavy mentality as far as daily digestion. This ceviche salad is a very colorful, nutrient-packed, easy dish that will give you dose of sweet + spicy.

What You Need:

makes 1 salad

1/2 grapefruit, peeled + chopped

3 scallions, sliced

1 small avocado, chopped

1 TB jalapeno, chopped

1/2 cup lean seafood: crab, shrimp, ahi tuna, salmon

1 cup purple cabbage, shredded

bit of pickled ginger

Thai Lime + Basil Sauce

2 TB Bragg’s liquid aminos or gluten-free, low sodium soy sauce

1 TB fish sauce

3 TB brown sugar

3 TB lime juice

1 tsp cornstarch

1 bunch fresh basil leaves – mixed in after

optional: 1 Thai chili, chopped (spicy)

To Make:

Simply chop all of the ingredients for the salad + plate with the fish.

Then mix the sauce together in a bowl- whisk until thickened- top the ceviche with it + enjoy!